Pale lemon in colour. On the nose, the wine is bursting with bright aromas of peaches, apples, citrus and tropical fruits. On the palate, it has lively acidity leading to a dry, crisp finish.

El Coto was founded in 1970 in Rioja Alavesa and has grown from modest beginnings into one of the best known of Rioja producers. Today El Coto has over 700 hectares of vineyard in production across the three Rioja DOCa sub-zones of Rioja Alta, Rioja Baja and Rioja Alavesa. They also source grapes from all three areas, but mostly from Rioja Alavesa. Head winemaker Cesar Fernandez oversees production, starting with hand-picking into 350 kg crates to ensure the grapes arrive at the winery in pristine condition. Modern and intelligently designed, the emphasis in the winery is on temperature control and gentle handling of the grapes.

They have invested in a new property, Finca Carbonera, ideal for the production of their white wines. With parts of the estate reaching almost 900 metres above sea level, it is the highest vineyard in all of Rioja, and perfect for the new white grape varieties – Chardonnay, Sauvignon Blanc and Verdejo – recently authorised by the Rioja Wine Board. Besides Viura, the Blanco contains a small proportion of Sauvignon Blanc and Verdejo which adds freshness and aromatic intensity to the blend. In addition to the Blanco, they make a single-varietal Verdejo which is crisp, aromatic and vibrant. The ‘875m Finca Carbonera’ Chardonnay, a nod to the high-altitude single vineyard from which the grapes are sourced, is barrel-fermented and aged for three months in new French oak barrique, giving delicate notes of vanilla and brioche alongside stone fruit flavours.

The Verdejo and Sauvignon Blanc grapes were sourced from the high-altitude vineyards in Rioja Oriental, vineyards are situated over 840 metres above sea level. The Viura grapes were mainly sourced from Rioja Alta, from limestone and clay soils.

Vintage 2022 in Rioja was characterised by a dry winter with little rain, and a summer of equally low rainfall and moderately warm temperatures, with the exception of some stormy weather in June. September proved more problematic, with high levels of rainfall bringing on botrytis in some areas. A dry and warm October, however, brought the perfect conditions for the last stages of ripening and allowed for a slow, staggered harvest. The harvest started on 22nd August, much earlier than usual. This decision has favoured the preservation of fine aromas and freshness for the resulting wines.

Upon arrival at the winery, the grapes were chilled and then gently pressed in a pneumatic press. Fermentation lasted for around 12 to 20 days and took place in temperature-controlled stainless-steel tanks at low temperatures of 14 to 18ºC, to preserve the bright varietal aromas and retain freshness. The wine did not go through malolactic fermentation or oak ageing, in order to preserve its bright fruit flavours and vibrancy.

Ideal as an apperitif or to be matched with fish, seafood or vegetables.